recipe 
yields
Serves 8 to 10
5 pounds boneless chicken thighs
½ can chipotles in adobo
1 tablespoon chili powder
½ yellow onion, sliced
1 tablespoon salt
1½ teaspoons black pepper
2 tablespoons lime juice
1½ cups canned whole tomatoes
1½ teaspoons dried Mexican oregano
2 garlic cloves
8-10 brioche buns
4-5 avocados, sliced
Coleslaw and pickled jalapeños for serving
Ingredients
For the chicken tinga:
For the sandwich:
steps
1. Make the chicken tinga: Preheat oven to 300 degrees. In a roasting pan, combine all ingredients with 1 cup water. Mix well and cover with foil. Roast until chicken is tender, about 3 hours.
2. Assemble the sandwiches: Once chicken is roasted, shred meat. Toast brioche buns, then top with sliced avocado, shredded chicken tinga, coleslaw, and pickled jalapeños.
From Irene’s Takes Texas’ Diner Scene Global.
Date Published: 08.20.21
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Recipe By
Andrew Curren, Irene's, Austin
